Preparation

Whisk olive oil and red wine vinegar in large bowl. Season dressing with salt and pepper. Mix tomatoes, cucumber, bell pepper, red onion, radishes, and parsley into dressing. Stir in feta cheese. DO AHEAD: Salad can be made 2 days ahead. Cover and chill.

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Recent Review

This is one of my go-to recipes. It's great exactly as written. It may be tempting to throw in the rest of that green pepper you chopped, or onion, but don't - I have found that actually measuring the chopped veggies, and keeping to the proportions recommended in the recipe, make it excellent. It keeps well in the fridge for a few days, and is great for lunches.